Hay is forage grass, legumes, or other herbaceous plants that are cut, dried, and stored for use as animal feed when fresh pasture is unavailable. The process of turning standing forage into preserved hay is called haymaking, involving cutting, curing, raking, and storing. Manual haymaking, typically done with a scythe, is a traditional, small-scale method ideal for homesteaders or those tending to small plots of land. This approach allows for a quiet, low-impact harvest, making it practical for managing small fields without large machinery.
Essential Tools and Preparation
The foundation of hand-cutting hay is the scythe, a tool composed of a curved wooden or metal shaft, called the snath, and a long, thin blade attached near the bottom. Scythe blades vary significantly; for instance, the American style is typically heavier and more robust, while the European or Austrian style uses softer, thinner steel, relying on its distinct curvature for strength. The European blade is often preferred for hay because its lightness and specific geometry facilitate a clean, slicing cut with less effort.
Maintaining the blade’s edge is necessary for effective cutting, as a dull blade requires more force and tires the user quickly. Maintenance requires two tools: a whetstone, used in the field to hone the edge frequently, and a peening jig. Peening is the process of cold-hammering the blade’s thin cutting edge to reshape the metal, creating a fine, sharp edge. Before cutting, check the area for obstructions, and ideally cut the grass when it is damp with morning dew, as this makes the forage easier to slice.
Mastering the Manual Cut
The technique for cutting hay manually with a scythe is a rhythmic, full-body motion, not an arm-powered swing. The power for the stroke originates from the legs and core muscles, specifically the thighs and buttocks, with the arms acting primarily to guide the snath. The mower begins with the blade tip positioned near the standing crop and uses a gentle rotation at the waist to draw the blade in a long, shallow arc across the grass.
The motion should be a smooth, slicing action, similar to cutting soft bread, rather than a forceful chop. With each stroke, the mower takes a small step forward, allowing the blade to sever the grass and lay it neatly into a continuous row, known as a swath. Keep the heel of the blade close to the ground throughout the arc, allowing the curved belly of the blade to glide just above the soil. Failing to maintain this level angle results in an uneven cut, leaving tall stubble or causing the blade to dig into the earth.
Curing and Storage
Once the forage is cut and lies in the swath, the next stage, curing, involves reducing its moisture content from an initial 70–90% down to a safe storage level. This drying process is accomplished by spreading the cut grass out to maximize its exposure to the sun and air. To ensure uniform drying, the swath must be turned periodically using a hay rake, which helps expose the wetter material at the bottom to the elements.
The goal is to achieve a moisture level of approximately 15–20% for small, loose storage. Moisture above this range creates an environment for aerobic microbial growth, which consumes nutrients and generates heat. This heat can lead to spoilage, mold, and spontaneous combustion. A simple field test for readiness involves twisting a handful of stems: if the leaves are brittle but the stems remain slightly pliable and do not easily shatter, the hay is likely cured. For long-term storage, the hay must be kept in a dry location, such as a barn or shed, elevated off the ground to prevent moisture absorption.